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The professed cook; or, The modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In which the French names of all the different dishes are given and explained, whereby every bill of fare becomes intelligible and familiar. Containing I. Of soups, gravy, cullis and broths ... XXII. Ratafias, and other cordials, &c. Including a translation of Les soupers de la cour; with the addition of the best receipts which have ever appeared in the French or English languages, and adapted to the London markets

by: Clermont, B

Publication date: 1776

Topics: Cookery, French, Cookery, English, Cookery, cbk

Publisher: London : W. Davis

Collection: cdl; americana

Contributor: University of California Libraries

Language: English

Item Size: 1.2G

x,[50],610 p. 22 cm

Binder's title: Clermont's cookery

Addeddate: 2007-03-14 18:42:28

Bookplateleaf: 4

Call number: srlf_ucla:LAGE-1013687

Camera: 5D

Collection-library: ucla_spec

Copyright-evidence: Evidence reported by alyson-wieczorek for item professedcookorm00cleriala on March 14, 2007: no visible notice of copyright; stated date is 1776.